THE PREPARING METHOD OF FUNCTIONAL OMIJA VINEGAR

A method for preparing functional vinegar containing sugar-added Schizandrae fructus through a first step of acetic acid fermentation is provided to shorten fermentation period and increase the contents of organic acid. A method for preparing functional vinegar comprises the following steps of: pulverizing washed and dried Schizandrae fructus, adding 20-40wt% of sugar to the Schizandrae fructus, inoculating the sugar-added Schizandrae fructus with 3-5wt% of yeast and alcohol-fermenting the inoculated Schizandrae fructus at 25-35°C for 5-10 days in an anaerobic way to prepare Schizandrae fructus liquid; sterilizing the Schizandrae fructus liquid and diluting the liquid with distilled water to adjust the contents of oxygen and alcohol to have 1.0(w/v)% of oxygen and 4.0(v/v)% of initial alcohol concentration; and inoculating the adjusted fermentation liquid with 3-5wt% of acetic acid bacteria and ventilating and stirring the fermentation liquid at 25-35°C for 5-12 days.